Muratbey Topi, the zestful state of cheese, garnishes tables in a unique way, with its unparalleled taste, stylish presentation and easy-serving. Since Topi cheese is less salty, and owing to its brand new form, meals are healthier and more fun. Topi is 25% less salty.
The way of making tulum cheese in the Aegean region is different from the other regions in Anatolia. Saltwater is used in İzmir tulum. It is made from sheep's or mixed milk, contains higher fat than the traditional tulum and is harder and saltier than white cheese. Good İzmir tulum should have holes the size of a bird's eye.
Herby Cheese is a type of cheese that is produced at various regions of Eastern Anatolia. Special herbs like Wild Garlic added to this cheese to increase nutritious values and the rich taste. According to common opinion, this cheese, which is learned from an Armenian doctor who came from Iran in the 18th century, was first used as a medicine in the beginning. This cheese with a pleasing aroma which is produced by using the herbs of sirmo and heliz, which are very special to Van region, is for those who love the real local taste.
World famous grilling cheese from Cyprus . Halloumi, hellim is a semi-hard, unripened, brined cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. It has a high melting point and so can easily be fried or grilled. Un beatable Meze plate. Product of Turkey.
Gourmet's choice Mihalic Cheese has salty and sharp taste. Very tasty for the sandwiches (called Susurluk Toast). Bandirma mihaliç cheese from Balikesir - Bursa is among the regional cheeses. It is white with roundish holes, hard and crusty and made from high-fat sheep's milk. When grated it is as good as Italians' Parma (parmesan) cheese. Mihaliç is also quite long-lasting.
Turkish Chivil cheese takes its name from its natural property of turning into fibers when you rub in your hands. It is similar to cheeses that are named as “chivil”, “çeçil”, “saçak” or “drawn cheese” according to the region of origin. It has fibers like the soft pismaniye sweet and has light yellow color. It is more delicious as it is processed from fatty milk. It is recommended to people with over weight problem since it contains less fat and ample protein. An ideal taste you may prefer at breakfast and that also gives you the chance of catching perfect tastes in your salads, omelets and pastas... Since it separates into strings when rubbed by hand, it was named as string cheese as a result of this simile. It is like the cheese which is called as “civil”, “çeçil”, “saçak” or “çekme cheese” locally. It is stringy as soft pişmaniye, and in light yellow color. It is more delicious since it is processed from fatty milk. Since it is less in fat and more in protein, we also recommend this cheese for those who have weight problems. It’s a taste which you can use in many of your dishes such as salads, omelets...
A traditional farmhouse hard cheese, Kefalotyri is known historically to be the first cheese that was to be produced at the start of the new season, ensuring that the milk that was used during the cheesemaking process was taken after the lambs were weaned. Similar to Romano, this firm, dry cheese offers a slightly sharp finish to an already distinct sheeps milk flavored cheese. Moisture 38%. Weight is approximate and differs between 1.8lb to 2.5lb.Produce of Greece.
Halloumi Cheese is a yellowish white cheese with thick fibres. It is usually eaten after being fried in an oil-less frying pan. It is in rectangular shapes and then is cured with salt. That’s why it is a long-life cheese.) Halloumi Cheese is a very different kind of cheese with its structure adequate for frying. Its flavor, smell and taste is incomparable.
Having become a tasteful classical, Muratbey Halloumi cheese is now in its most appropriate form for your tables, sandwiches and toasts with its practical hamburger form in its package consisting of 5 slices. After soaking in warm water for about 10 minutes, cook in a non-stick pan, on grill or toaster. Serve hot. You will never get enough of this taste!
Tulum cheese is made by heating high-fat goat's milk to a temperature of 30 °C (86 °F) and subsequently souring it through addition a starter culture. The milk then starts to coagulate. After about an hour, the milk is entirely converted into curds and whey. The curd is drained and repeatedly cut by special knives into smaller cubes allowing the whey to drain. The temperature is kept constant throughout this process. The curds are collected in hemp cheesecloth, which have been cleaned, cooled and wetted before use. The bundles of curd are then hung for eight hours to allow them to drain and cure. The curds in the cheesecloth are then pressed into a form with a wooden cover. A weight is placed on the cover for several hours allowing more whey to be expressed. The curd is subsequently cut in pieces the size of bar of soap and immersed in brine. The pieces are then arranged on a counter, and cured for 24 hours. The next day, the curds are crushed by hand, kneaded with raw goat's milk and then tightly stuffed into a goatskin casing, which has been cleaned and salted. The curd filling is topped with salt, and the casing's opening is fastened with a cord. The goatskin casing is stored in a cool place such as a cave or cellar at temperatures of 10 to 12 °C (50 to 54 °F) for about six months to ripen. The casing may be perforated at its sides to allow any residual whey to drain.
Pinar Labne is a variety of fresh cheese. Produced under hygienic conditions and full-automatically, "Pinar Labne" has special taste, somewhat similar to that of yoghurt and can be easily spread on slice of bread as well as can be used when preparing cake, cheesecake, cookies, pastry and tiramisu and various delicatessen and mayonnaise. "Pinar Labne" adds taste to dishes because it is made of Pinar Milk, which we collect under healthy conditions and process carefully, with its proven quality, and for the taste thereof we are sure, in order to enable you to get maximum of your recipes, and has the most correct taste, that means it is not much aromatic. The product is most commonly used for the desert tiramisu, but it can be used also for tomato soup, macaroni, baked potato varieties, salad dressings, and potato and eggplant salads. Although it adds taste to recipe, when eaten alone, "Pinar Labne" is a very useful cheese for babies and children due to its high calcium content. Particularly growing babies get calcium they need in the healthiest way. Either mix it into baby food or spread on pieces of bread for your children. "Pinar Labne" is a non-salty product, thus constitutes a perfect food for babies and those who care for healthy nutrition.
A special taste serviced after cooking and it is very light, consumed with pleasure and preferred by youngsters as a meal….
Cut into thin slices. Keep in warm water for 10 minutes and fry on pan without using oil. Service hot and eat joyfully before it gets cold. You will greatly enjoy its taste. It is offered in 250gr packing for consumers wishing to try different tastes.
It is produced using pasteurized cow’s milk. There are two types of paste in the production of the cheeses. For instance, kasar cheese is obtained from the second paste, while string cheese is obtained from the first paste. In other words string cheese is the prior phase of kasar cheese, and its most important haracteristic is that it separates into fibres.